Lately I’ve been moving towards a more grain free diet, so I’m reducing the amount of corn and rice I’m eating. I have been living on corn tortillas since going gluten free, having to give up my precious flour tortillas.
I’ve cut out a lot of foods over the last few years and not cared too much – meat, dairy, cheese, eggs, sugar, gluten etc -but boy do I still miss those flour tortillas.
Naturally, chickpea flour has become a staple food in the house. I’ve been making these wraps, chickpea omelettes and chickpea pizzas (recipes coming soon). They do have a flavour, but its not overwhelming and will pair with pretty much whatever you put on it. The flavour is much more subtle than corn tortillas.
The wraps pictured have a vegan ‘big mac’ sauce (recipe coming) and mushroom walnut veggie burgers with salad. YUM. They are also delish with salad and pickle relish.
These don’t taste like the flour tortillas, but they make a quick and easy gluten free lunch or dinner.
- Heat a non-stick pan on medium-high heat.
- Add flour, nutritional yeast and seasoning to a bowl and stir to combine. Slowly add water, mixing well as you go to avoid clumps.
- Spray pan lightly with oil. Add ⅕ batter to the pan and whirl around to fill out the pan in a thin layer.
- Cook until golden on both sides.
This batter would probably keep well in the fridge to be used later.
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Update: How to make just one wrap
Thanks to Katie for this tip!
- 3.5 Tbsp chickpea flour
- 3.5 Tbsp water
- a few shakes of salt
And follow the same cooking instructions.
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